Results 1 to 10 of about 34,944 (274)

Comparative Effects of Different Proteases on the Non-Volatile Taste Compounds and Volatile Flavor Fingerprints of Sarcodon imbricatus Hydrolysates [PDF]

Foods
Enzymatic hydrolysis with proteases efficiently releases taste active and volatile compounds from mushroom matrices; however, how protease specificity impacts the flavor characteristics of Sarcodon imbricatus (S. imbricatus) remains unclear.
Ju Guan, Yanlin Li, Tianyang Wang, Haibin Yuan, Hongfeng Jia, Wenjiao Fan, Wei Chen, Huachang Wu, Minglu Lan, Yuwen Yi   +9 more
doaj   +2 more sources

Effect of High-Intensity Ultrasound Pretreatment on the Properties of the Transglutaminase (TGase)-Induced β-Conglycinin (7S) Gel

Foods, 2023
In this study, we investigated the effects of different high-intensity ultrasound (HIU) pretreatment times (0–60 min) on the structure of β-conglycinin (7S) and the structural and functional properties of 7S gels induced by transglutaminase (TGase ...
Lan Zhang, Jixin Zhang, Pingping Wen, Jingguo Xu, Huiqing Xu, Guiyou Cui, Jun Wang   +6 more
doaj   +1 more source

Effects of protein intake from an energy-restricted diet on the skeletal muscle composition of overweight and obese rats

Scientific Reports, 2022
Excess weight and obesity are often associated with ectopic adipose tissue accumulation in skeletal muscles. Intermuscular adipose tissue (IMAT) impairs muscle quality and reduces insulin-stimulated skeletal muscle glucose uptake.
Ying Tian, Yuping Huan, Lihong Chen, Suwen Peng, Zhiyan He, Qian Wang   +5 more
doaj   +1 more source

Effects of exogenous advanced glycation end products on oxidative stress and renal injury in healthy mice

eFood, 2023
This study evaluated the biological effects of exogenous advanced glycation end products (AGEs) on the induction of chronic kidney disease and the dose‐effect relationship.
Lan Zhang, Pingping Wen, Jixin Zhang, Chao Xia, Jingguo Xu, Huiqing Xu, Guiyou Cui, Jun Wang   +7 more
doaj   +1 more source

Effects of Taro Powder on Quality of Silver Carp Surimi Products

Shipin gongye ke-ji, 2023
In order to improve the gel properties and flavor quality of silver carp surimi products, frozen silver carp surimi was studied, where the effects of different amounts of taro powder (0, 0.1%, 0.25%, 0.5%, 1%, 1.5% (w/w)) on the water-holding capacity ...
Yongqi SHI, Pan WANG, Sirui ZHOU, Zhaomin ZHENG, Hang ZOU, Shanglong ZHAO, Enlai ZHANG, Chunxia YAO, Zhiguo TAN   +8 more
doaj   +1 more source

Effect of high-intensity ultrasonic time on structural, mechanical, and physicochemical properties of β-conglycinin (7S)- Transglutaminase (TGase) composite edible films

Ultrasonics Sonochemistry, 2023
The β-conglycinin (7S) was pre-treated with high-intensity ultrasonic (HIU) and subsequently formed into composite edible films with the transglutaminase (TGase) method.
Lan Zhang, Jixin Zhang, Pingping Wen, Huiqing Xu, Guiyou Cui, Jun Wang   +5 more
doaj   +1 more source

Spatio-Temporal Coordination Analysis of Urban Welfare and Tourism Development in the Yangtze River Delta Region

Systems, 2022
Realizing the coupled coordination between urban welfare (UW) and tourism development (TD) is an important guarantee to achieve healthy and orderly socioeconomic development and move towards a high-quality life.
Chenhong Wang, Yijiao Ma, Aiping Zhang, Meijuan Hu   +3 more
doaj   +1 more source

Investigating Structural Relationships between Professional Identity, Learning Engagement, Academic Self-Efficacy, and University Support: Evidence from Tourism Students in China

Behavioral Sciences, 2023
In order to foster students’ development and enhance the training quality within tourism programs at universities, this study aims to investigate the relationships among tourism students’ professional identity, academic self-efficacy, learning engagement,
Qian Chen, Qingchuo Zhang, Fenglong Yu, Bing Hou   +3 more
doaj   +1 more source

DEFINING CUISINE AND TYPES OF CUISINE

Horizons - International Scientific Journal, 2020
When people are discussing about cuisine often there are inconsistencies on the perception of what exactly cuisine is and what it includes, especially when talking about a specific type of cuisine. The problem with precisely determining the types of cuisine is active. The goal of this paper is to give a universal definition for cuisine and to determine
Kocevski, Jordan, Risteski, Michael
openaire   +2 more sources

Effect of Replacing Fat with Black Bean Tofu on Quality Characteristics of Meatballs

Shipin gongye ke-ji, 2022
In this paper, black bean tofu was used as a fat substitute in the production of meatballs, by measuring the cooking loss and emulsion stability of meat paste, sensory evaluation of meatballs, basic components, electronic nose, texture, color, yield, pH,
Shupin LIU, Shuang FENG, Jiahui LU, Xiaowen SU, Jiamei ZHANG, Changbo SHI   +5 more
doaj   +1 more source